Effect of Ginger Extract on Stability and Sensorial Quality of Smoked Mackerel (Scomber scombrus) Fish

Abstract

The effect of ginger extract on the stability and sensorial quality of smoked mackerel fish stored at 28 ± 2°C was determined over 20 days. Chemical, microbiological and sensory analyses were performed to investigate quality changes, and to determine the shelf stability of the products. The proximate, thiobarbituric acid (TBA) value, peroxide value (PV), mould count, and trimethylamine (TMA) were found statistically significant (P ≤ 0.05), in the smoked mackerel fish throughout storage. Protein, fat and ash contents of the ginger extract treated samples had marked % increase compared to the control. The lowest TBA (0.08 mg MDA/kg), peroxide (4.50 mEq/kg) and TMA (3.46 mg N/100 g) values were recorded in 5% ginger extract treated samples, while the highest TBA (1.45 mg MDA/ kg), PV(30.07 mEq/kg) and TMA (15.52 mg N/100 g) occurred in the control. The result also revealed that samples treated with ginger extract had lower mould count than the control. The organoleptic results showed that samples treated with 5% ginger extract had the best acceptance, and were significantly different (P ≤ 0.05), when compared to the control after 10 days of storage.

Extend Shelf-life of Vacuum-Packaged Herring Fish Fillets using Garlic and Ginger Extracts

“…There was a slight significant difference (P <0.05) among all treatments; interestingly, the herbal extract treatments received the highest score in taste and overall acceptance. A similar trend has been reported previously 60 . Thus, these sensory evaluation results indicate that the use of the herbal extract had a positive impact on the sensory quality of the herring fillet.…”

Effect of 6‐gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage

“…There was no significant difference between control and PO groups in TPC ( P > 0.05) during refrigerated storage, while TPC of GI and PO + GI groups was significantly lower than that of the other two groups after day 9 ( P < 0.05). The antimicrobial activity of ginger and ginger extract was widely investigated, which has been applied to shrimp paste, red sea bream, smoked mackerel and red drum fish fillets to inhibit microbial growth and improve aquatic product quality . Similar results were observed in this study because 6‐gingerol could perform well in inhibiting TPC increase of grass carp surimi during refrigerated storage.…”

The Effects of Garlic Extract on the Proximate Composition and Microbial Load of Hot and Cold-Smoked Clupea harangus (Atlantic Herring Fish)

“…Across all hours drying period the moisture content of the fish samples decreases with increasing garlic extract concentration, the protein content of the fish samples increases with increasing concentration of garlic extract, the lipid content of the fish samples was highest at 75 ml of garlic extract, and the ash content of the fish samples was highest at 50 ml of garlic extract. This observation is in agreement with the findings of [9,10,11,12,13]. From Tables 1 and 2, it can also be deduced that at 6 hours and 12 hours of drying, the ash content at 50 ml of garlic extract was significantly different from other treatments.…”